Cabbage Rolls with Napa Cabbage in the Oven

Ingredients

• Ground meat 30 oz
• Napa Cabbage 0 lbs
• Chicken Egg 1 piece
• Carrot 1 piece
• Onion 2 heads
• Sour Cream 1 tablespoon
• Passata Tomato Sauce 1 tablespoon
• Water 5 fl oz
• Boiled White Round Rice 5 oz
• Ground Black Pepper to taste
• Salt to taste
• Safflower Oil 0 fl oz

Step-by-Step Guide

Step 1

Boil the round rice in salted water until half-cooked.

Step 2

Add the egg, rice, chopped onion, salt, and pepper to the ground meat. Mix well.

Step 3

Separate the Napa cabbage into leaves and rinse thoroughly under running water.

Step 4

On the back side of each cabbage leaf, cut off the thick white central veins with a knife. Then quickly blanch all the leaves in boiling water until they are flexible.

Step 5

Place the prepared filling at the edge of the leaf and fold it into an envelope.

Step 6

Arrange the resulting cabbage rolls in a heatproof dish.

Step 7

Grate the carrot on a coarse grater.

Step 8

Dice the remaining onion into small cubes.

Step 9

Heat a skillet and add sunflower oil. Sauté the carrot and onion until golden, then add sour cream and tomato paste. Pour in water and mix thoroughly.

Step 10

Bring the sauce to a boil and immediately turn off the heat. Optionally, you can add salt and pepper to taste.

Step 11

Pour the sauce over the cabbage rolls and place them in a preheated oven at 390°F for 40–45 minutes.

Step 12

Serve with any side dish. Enjoy your meal!